Ingredients
- Flensted Potato Salad with Dill and Chives
- Spring onions
- Radishes
- Olives
- Herbs
Preparation
- Slice the radishes into thin slices—perhaps using a mandoline. You can also cut them into wedges instead.
- Slice the spring onions into thin slices.
- Remove any pits from the olives and cut them in half.
- Chop or cut the herbs to the desired size.
Serving Suggestions
- Toss the potato salad with scallions, radishes, and olives. Set aside a little for garnish.
- Arrange in a bowl or platter.
- Garnish the finished dish with herbs and the remaining vegetables just before serving.
